A very light, almost water-like batter that creates the most intensely moist chocolate cupcakes you will ever taste. This cake recipe has NEVER disappointed. It literally will melt in your mouth. The icing is a basic butter and cream cheese frosting.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
45 minIngredients
Directions
Batter:
Preheat oven to 375℉ (190℃).
Mix together flour, baking powder, baking soda, cocoa powder, cinnamon, salt, and sugar.
Add oil, egg, sour cream, and milk.
Add water based on consistency of your batter - it will be very thin, but make sure it is not the consistency of water. If it is, use only a little water.
Fill cupcake liners half way to avoid spillage; They will rise a lot.
Bake for about fifteen minutes or until a toothpick comes through clean.
Frosting:
Whip butter and cream cheese together until fluffy.
Add in confectioner’s sugar and vanilla and beat until a creamy white consistency.
Top cooled cupcakes.
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